Ingredients
For the shrimp
- ½ lb peeled and deveined shrimp
- 1 Tbsp Creole Blend
- 2 Tbsp olive oil
For the beans & rice
- 1 cup dried red beans (soaked in water overnight in the refrigerator)
- 1 Tbsp olive oil
- ½ cup diced yellow onion
- ½ cup diced green bell pepper
- 1 celery stalk cut into ¼” pieces
- ½ lb andouille sausage cut into ¼” pieces
- 2 cloves minced garlic
- 1 Tbsp Creole blend
- 1 large bay leaf
- 2 cups chicken stock
- 1 cup water
- 1 Tbsp Worcestershire sauce
- salt and pepper to taste
- 1 cup white rice, cooked according to instructions on the package
Instructions
- For the beans: In a dutch oven, heat olive oil over medium high heat. Add onion, bell pepper and celery and cook, stirring occasionally until softened, about 5 minutes.
- Add the sausage and cook, stirring frequently until sausage starts to brown, about 5 minutes.
- Add the garlic, Creole blend and bay leaf, mix and let cook for 1 minute.
- Add the stock, water, beans and Worcestershire sauce , mix with other ingredients and bring to a boil.
- Lower the heat to a simmer, cover pot and cook for about 2 hours, stirring occasionally.
- Once beans are cooked to the desired tenderness, adjust salt and pepper to taste and remove from heat. Keep the lid on to keep the beans warm.
- When the beans are done cooking, you can prepare the shrimp.
- For the shrimp: In a large bowl add the shrimp, olive oil and Creole blend. Stir to coat the shrimp evenly.
- The shrimp can be cooked on the BBQ or in a pan on the stove.
- Preheat the BBQ over medium heat or the pan on the stove over medium high heat.
- Cook shrimp 2-3 mins per side until cooked through.
- Divide rice into bowls or plates. Top rice with beans and then the shrimp.
Notes
If you do not have time to use dried beans for this recipe, you can substitute 2 15 oz cans of rinsed cooked beans. Reduce chicken stock and water by half and cook beans for 15 minutes covered and 15 minutes uncovered until sauce is reduced and thickened.
